JOWAR(SORGHUM ) FLOUR AND RED LOBIA (COWPEA )ROTI
Jowar flour - 2 cups
Rice flour - 1/2 cup
Mix both dry flours
Red Lobia - 1/4 cup . Soak overnight and boil them with salt . Drain the water and keep both water and Legumes aside .
Water -2 cups + 1 cup drained after cooking cowpea .
Salt to taste
Oil as required
Take a deep pan or vessel and bring water to boil in it . Add salt and one teaspoon oil . Pour in the flours in a heap onto the water . Put a wooden ladle in the middle of the flour , forming a hole in the center . Reduce flame and close with a lid leaving a gap for the ladle . Leave without mixing like this for 10 minutes . The flour is getting steamed in the water . Switch it off , mix well and keep it closed for 10-15 minutes .
When it is warm knead it to remove lumps and add the Legumes and mix to form a smooth look .
Take a portion and shape it to tennis ball size.
Pat on greased flat plate or parchment , to form a round shaped disc of around 6 inches diameter .
Place on a preheated pan and cook till it is firm before flipping. Cook on both sides till brown spots appear . Remove and have with any chutney or pickle .
This quantity makes around 10 rotis .
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Ok I have a confession: I don’t like frosting. Like at all. Actually, I don’t really care for cake either...but these little beauties are more akin to brownies to me, so they are totally acceptable. Crispy exteriors and moist chewy interiors, with rich chocolate flavor throughout. And bonus, they’re bite size! Shout out to @testkitchen for the recipe, another solid one folks 👏🏻👏🏻👏🏻
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